Cranberry-Orange Chutney

Holiday meals are built on tradition, but gradually introducing a couple of “new” traditions makes for a welcome change. Yesterday, I made this chutney for the first time. It was so good that I plan to include it in this year’s “traditional” holiday meal. Bottled and presented with a flourish, this chutney also makes a great hostess gift. 

Cranberry-Orange Chutney:

3 large oranges

4 c. (1 L) fresh or frozen cranberries

2 c. (500 mL) water

1 c. (250 mL) white vinegar

3 c. (750 mL) brown sugar

¼ c. (60 mL) honey

1 medium onion, chopped

2 c. (500 mL) light or dark raisins

2 garlic cloves, crushed

½ tsp. (2.5 mL) each cinnamon, allspice, ginger, mace, and cayenne

1 tsp. (5 mL) salt

⅛ tsp. (0.63 mL) crushed chili pepper flakes

1 tbsp. (15 mL) Grand Marnier or other orange-flavored liqueur (optional)

Finely grate enough zest from oranges to equal 4 tbsp. (see Note) Peel oranges, slicing away as much of the white pith as possible. Slice fruit into small chunks. Set aside. In a large pot (6 qt.-to-8 qt. or 6-to-8 L) over high heat, bring cranberries, water, and vinegar to a rolling boil. Stir frequently and continue boiling, uncovered, 3-to-4 min. or until cranberries soften and “pop.” 

Add all remaining ingredients except oranges and orange-flavored liqueur, stirring until mixture returns to the boil. Reduce heat and simmer, uncovered, 90 min., stirring occasionally. Add oranges. Simmer 30 min. longer, until mixture is the consistency of thick jam. 

Remove from heat, adding orange-flavored liqueur, if desired. Cool to room temperature on wire rack. Pour into sterilized jars or solid-sided containers. Cover and refrigerate for short-term storage of up to two weeks. Yields 6 c. (1.5 L) chutney.

Note: Never waste orange zest! If you can’t use extra zest right away, let it dry at room temperature before bottling, labeling, and freezing for later use.  

For more cranberry recipes like this one, see Sauces Relishes Chutneys Jams Jellies and Preserves: One Click

Use fine-cut grater to remove zest from oranges.

Combine berries, water, and vinegar in large pot.

Bring to a boil until berries “pop.”

Add most other ingredients, simmering 90 min.
Add oranges, simmering a further 30 min.

Cool, package, and label.

Don’t be shy! Tell the world you made it yourself!
Craft stores stock these or similar labels.